Winter Squash Pie

Winter Squash Pie, taken with my Nikon Coolpix P520 I got for Christmas, using the paint feature

Probably my best ever pie so far! We used our home grown organic butternut squash, not sugar pumpkin. I used organic ingredients. Makes two 9″ pies.

  • 4 cups cooked, pureed winter squash (your choice) (or 2 – 15 oz. cans cooked pumpkin)
  • 5 large eggs
  • 24 ounces, (or 2 – 12 oz. cans) evaporated milk
  • 2.5 tsp. cinnamon powder
  • 1 tsp. ginger powder
  • 1 tsp. nutmeg powder
  • 1 tsp. garam masala (you can also buy this at Indian specialty grocers)
  • 1/2 tsp. turmeric powder
  • 1/2 cup dark brown sugar
  • 1 cup sugar
  • 2 – 9 inch pie shells, unbaked

Combine all ingredients, whisk until mixed. Pour into pie shells.

Bake at 425° for 15 minutes. Turn down heat to 350° and bake for 45-55 minutes (depth of your pie plates and oven temperature will vary). A knife, when inserted, should come out clean.

If you want to go gluten-free, make or find a crust with gluten-free ingredients. You can find all ingredients organic. The evaporated milk is a bit more tricky – I’ve seen organic sweetened condensed milk, but not evaporated. You may be able to get by with organic half and half, or organic cream. But I included a link to a homemade evaporated milk, to avoid toxic ingredients.

Since I normally don’t bake goods, nor have sweets, I haven’t researched using alternative sweeteners such as stevia, honey or agave nectar. The liquid ingredients would need adjusting if you use liquid sweeteners. I simply used organic dark brown sugar and organic sugar (evaporated cane juice). I imagine one could use molasses and sugar in place of dark brown sugar.

This was yummy for breakfast, the day after Christmas!



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